Chicken Fiesta Nachos
Courtesy of VELVEETA® and RO*TEL® 6 Servings • 15 Min. Prep Time • 5 Min. Cook Time| Ingredients |
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| 1 can (10 oz.) RO*TEL® Original Diced Tomatoes & Green Chiles, drained, liquid reserved |
| 1 can (16 oz.) Rosarita® Traditional Refried Beans |
| *1 bag ( 6 oz.) corn tortilla chips |
| 1 c. shredded cooked rotisserie chicken |
| 1 c. shredded Cheddar and Monterey Jack blend cheese (4-oz.) |
| 1/4 c. sliced green onions |
| 1 can (2.25-oz.) sliced ripe olives, drained |
| sour cream and guacamole, optional |
Directions:
1. Preheat oven to 400°F. Reserve 1/2 c. drained tomatoes; set aside. Blend remaining drained tomatoes and reserved liquid with beans in medium bowl.
2. Arrange chips in large shallow baking dish. Top with bean-tomato mixture and chicken; sprinkle with cheese.
3. Bake 5 min. or until cheese melts. Top with reserved tomatoes, green onions and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.
* Cook's Tips: Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.
Nutrition:
Calories: 359; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 50mg; Total Carbs: 32g; Fiber: 6g; Sugar: 2g; Protein: 16g; Sodium: 865mg;